Chocolate by Miss Witt for Education
- Key Stages
Pupils will enjoy a varied programme to include history, geography, science and food technology. These core subjects will be delivered personally by Kerry Witt in an engaging and fun way with the following workshops…
Kerry holds an enhanced DSB certificate on the update service. She uses nut-free chocolate and ingredients, and any equipment brought into the school is PAT Tested. Her chocolate-making workshop has been awarded a 5* hygiene rating by the Food Standards Agency.
Charlie and the Chocolate Factory – Key Stage 2
As part of the English lesson, children will study this classic book. Kerry will bring it to life by demonstrating the skill of tempering chocolate and encouraging the children to use their imaginations to make their own chocolate lollipop and a Miss Witt golden ticket, to step in to the chocolate garden where everything is edible using piping and decoration skills.
Aztec and Mayan History – Key Stage 2
Kerry will talk to the children about how chocolate was first used as a drink in relation to the worship of ancient gods. as theobroma cacao means food of the gods. Kerry will bring in a cacao pod from her recent trip to Ecuador where cacao was 1st discovered in the Amazon basin ( new science findings) which is modern-day Ecuador, then would be shipped up to the Aztec and Mayan empires in Mexico.
They will see Molinillo which was made by a local Ecuadorian family, which are traditional whisks used in the preparation of these chocolate drinks. Kerry will explain how cocoa arrived in Europe via trade routes and was then developed to make milk chocolate. to bring this to life
The children will get to learn how to temper chocolate and make their own hot chocolate spoons and gold chocolate treasure.
Photographs from El Museo Nacional Del Cacao in Guayaquil, Ecuador from my recent trip showing trade routes, traditional whisks for making hot chocolate and an ancient ceramic bottle found to contain remains of cacao.
Geography and Fair Trade - Key Stages 1, 2 & 3
Kerry will talk about the chocolate she uses in her business and why fair trade is so important to her. She will explain how cacao is harvested in the country of origin and then manufactured into chocolate prior to export, so the revenue remains in the producing country. Kerry uses unusual teaching methods, demonstrating using a cocoa pod from her friend’s cacao estate in Ecuador, that she visited this year.
Children are always surprised to see the natural raw ingredient of their favorite confectionery and they get to taste pure chocolate in its many strengths from white chocolate, milk chocolate, and dark chocolate from cacao-producing countries that lie along the equator. The children will make giant chocolate discs with milk and white chocolate and get to decorate the discs. They will be boxed up and the children can come up with a name for a chocolate business which they can write on the boxes.
Kerry at La Providencia in Chone, Ecuador, with Susana Cardenas, founder of Cardenas Chocolate who grows cacao for her chocolate on the family estate, Anna Schironi who is in charge of the fermentation of the cacao, and chocolate sommelier, Hazel Lee in 2023.
Food Technology - Key Stage 4
Kerry covers GCSE finishing techniques for food technology.
Pupils will learn the science of how to temper chocolate and then use this skill themselves. They will make chocolate truffles using cream abased ganache, then decorate them with tempered chocolate. They will discover the many different ways chocolate can be used in the world of patisserie and desserts, including making cocoa butter sheets to create decorative chocolate shards that can be used to decorate tortes and cakes.
Chocolate Making Masterclass for College Students in Hampshire, Dorset, and across the South Coast by Chocolate by Miss Witt
In this fun and interactive workshop, your students will learn about the history and science of chocolate, from the cacao bean to the finished product. They will also have the opportunity to taste different kinds of chocolate, from white to dark, with varying percentages of cacao.
The photos above show Kerry teaching chocolate master classes at the Leading School of Chefs and Gastronomy in Guayaquil, Ecuador.
Kerry, the founder of Chocolate by Miss Witt, will share her knowledge and passion for chocolate with your students. She will teach them how to temper chocolate using the traditional method of cooling it down on a marble slab. She will also explain the science of beta crystals for making crisp and shiny chocolate, and discuss other tempering techniques.
In addition to learning about the science of chocolate, your students will also have the opportunity to make their own chocolates. They will learn how to use a polycarbonate mould to create salted caramel bonbons and they will have the chance to decorate their chocolates with cocoa butter colours, cocoa butter sheets, and transfer sheets.
‘Miss Witt delivered 3 fantastic Chocolate Workshops for our Hospitality Students. The students loved tasting the different varieties of chocolate and even got the opportunity to see and taste a fresh cocoa pod.
Miss Witt had a great rapport with our students and expertly talked them through how to make chocolate Bon Bons. Miss Witt is an extremely knowledgeable, experienced and engaging chocolatier, and we hope to work with her again in the near future’.
Leanne Russell - Fareham College
Kerry has partnered with Wallhampton School and Ballard School to offer after-school chocolate clubs and holiday camp sessions at Duslton Court. She has experience teaching children with ADHD, Autism, and emotional issues, and has taught children ranging from 5 to 18 years old. Kerry has also delivered many workshops through her partnership with Personal Best Education.
Let's talk about enriching your students' education!
Fill out this form and I'll get back to you to discuss how I can help.
